- For the Filling:
- 1/3 cup chopped unpeeled apple
- 1/3 cup evaporated milk
- 1/3 cup sugar
- 1/3 cup chopped walnuts
- For the Dough:
- 1/2 cup butter or margarine, softened
- 1/4 cup confectioners' sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- For the Topping:
- 1 package (14 ounces) caramels
- 2/3 cup evaporated milk
- Green toothpicks
- 1 cup chopped walnuts
In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
In a mixing bowl, cream butter and sugars. Add egg, vanilla and salt; beat well. Add flour; mix well.
Shape dough into 1 inch balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls.
Place 1 inch apart on greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In a saucepan over low heat, cook caramels and evaporated milk, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel until completely coated. Dip bottoms into nuts. Place on wire racks to set.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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